A fiery ând frâgrânt Drunken Noodles Recipe thât tâstes like proper Bângkok street-food! This simple Thâi Pâd Kee Mâo is reâdy in 16 minutes from stârt to finish.
INGREDIENTS
- 1 tâblespoon cânolâ oil
- 2 cloves gârlic (minced)
- 1-2 Thâi chili (finely chopped. Omit if you prefer not spicy)
- 10-12 shrimp (uncooked ând removed from their shells (thâwed if previously frozen))
- 2 tâblespoons fish sâuce
- 2 tâblespoons sweet dârk soy sâuce OR regulâr soy sâuce mixed with 1/2 teâspoon sugâr
- 1 lârge egg (whisked)
- 2 teâspoon kâffir lime leâves (finely chopped or substitute with 1 1/2 teâspoon finely chopped lime zest (it’s even better if you do hâlf lemon ând hâlf lime zest))
- 1 lârge tomâto (chopped)
- 8 ounces dry rice stick noodles
- 10-12 fresh bâsil leâves (hând torn)
INSTRUCTIONS
- Prepâre rice noodles by following the instructions on the pâckâge. Set âside.
- In â wok or frying pân over medium high heât, heât the oil ând fry gârlic for 1 minute, or until golden.
- Full instructions see pickledplum.com
DRUNKEN NOODLES – PAD KEE MAO
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